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1
In a mixer fitted with a paddle attachment, or using your fingers, combine the flour and salt in a large bowl.
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2
Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture.
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3
In a mixer fitted with a paddle attachment (or using a hand mixer), mix the sour cream and egg yolk until very smooth.
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4
Add the flour mixture and mix until the dough comes together.
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5
The dough may feel a little dry.
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6
Form into a disk, wrap it in plastic wrap and chill at least 4 hours or overnight.
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7
In a bowl, mix the cream cheese, egg, sugar, vanilla and lemon zest.
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8
On a work surface thickly dusted with confectioners' sugar, roll out the pastry to a squarish or rectangular shape, 1/8-inch thick.
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9
Using the tip of a sharp knife or a pizza cutter, cut into 3 by 3-inch squares.
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10
Place a teaspoon of filling in the center of each square.
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11
Lift up one square, gathering the center of the square around the filling into a cup.
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12
Hold it in the fingers of one hand.
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13
Use the fingers of your other hand to gently push the midpoints of the sides inward, so that the 4 corners become the points of the petals.
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14
The cookie will look like a flower that is opening.
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15
Place the cookie in a mini muffin cup.
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16
Repeat with the remaining squares and refrigerate 30 minutes.
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17
Preheat the oven to 375 degrees.
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18
Bake until light golden brown, 25 to 30 minutes.
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19
Let cool in the pan on a wire rack.
